CN104146226A - Instant cassava whole-powder and production method thereof - Google Patents
Instant cassava whole-powder and production method thereof Download PDFInfo
- Publication number
- CN104146226A CN104146226A CN201410430494.7A CN201410430494A CN104146226A CN 104146226 A CN104146226 A CN 104146226A CN 201410430494 A CN201410430494 A CN 201410430494A CN 104146226 A CN104146226 A CN 104146226A
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- Prior art keywords
- powder
- cassava
- french fries
- drying
- cassava whole
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
Abstract
The present invention discloses a production method for an instant cassava whole-powder. The method comprises the following steps: a, after peeling, cutting the cassava blocks to strips of 8-10 cm long, 0.4-0.6 cm thick by chip machine; b, placing the pre-boiled cassava strips into water at a temperature of 10 DEG C to cool for 30 minutes under continuous stirring; d, placing the cooled cassava strips in steam pot to carry out steam boiling for 35-40 minutes until the cassava strips are completely cooked; e, pounding the completely cooked cassava strips and carrying out sterilizing and drying in ohm cabinet drier for 8-12 minutes under continuous turning of the cassava strips; f, crushing the cassava strips after sterilizing and drying in step e into cassava powder on the superclean bench; g, passing the cassava powder in step f through 80 mesh steel sieve to get the cassava whole-powder, sealing and packaging for spare use. The cassava whole-powder produced by the present method has advantages of low iodine blue value, food safety, long shelf life and the like.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of instant type cassava whole-powder and preparation method thereof.
Background technology
Along with improving constantly that people pursue living standard, people's eating habit by " higher fatty acid and high protein " to " low fat, low in calories and high dietary-fiber " future development, the variation of this diversification eating habit, bring opportunity to the development of many root crops, particularly since 2010, the General Office of the State Council issues No. 45, clearly cassava is listed in to one of tropical crops of the main advantageous development of China, and the technical research of cassava staple food and popularization become hot fields.
Cassava is a kind of torrid zone, subtropical zone root crop, starch-containing 28% in its meat piece root, fiber 1.9%, fat 1.2% and protein 1.0%, it is Africa, the world, South America and nearly 700,000,000 people's of Southeast Asia Countries main grain ration, regarded as one of important cereal crops in the world by FAO, very important on the impact of world food safety.The research and development of cassava staple food technology will improve effect and the status of cassava in grain security, and the research and development of the process technology of cassava whole-powder, not only solve not storage tolerance of tapioca root, the problem easily rotting, simultaneously for people provide a kind of healthy food of ecosystem and process raw material.
The full powder of potato class mainly contains 3 kinds, potato, sweet potato and cassava, and full powder refers to its dehydrated products.In prior art, cassava whole-powder processing technology mainly comprises steps such as " tapioca root → peeling → section → just pulverize → dry → pulverize → screening → packagings ", in order to extend the holding time of cassava whole-powder, in the processing technology of cassava whole-powder, need to be dried fully.Conventional drying means is heated-air drying, but the time of heated-air drying is longer, generally all to exceed 18 hours, in long hot-air drying process, can make cell and the inside on cassava slice surface be heated inhomogeneous and make cell rupture, thereby starch granules is flowed out from the cell breaking, cause the blue value of iodine higher.
Therefore, be badly in need of a kind of follow-on instant type cassava whole-powder and preparation method thereof and solve existing issue.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of instant type cassava whole-powder, while using described method processing cassava whole-powder drying time short, the blue value of cassava whole-powder iodine made is low, edible safety and long shelf-life.
Another object of the present invention is to provide a kind of instant type cassava whole-powder, the advantages such as described cassava whole-powder has that the blue value of iodine is low, edible safety and long shelf-life.
To achieve these goals, the invention provides a kind of preparation method of instant type cassava whole-powder, comprise the following steps: a, be the French fries that 8cm-10cm, thickness are 0.4cm-0.6cm by being cut into length with chip machine after cassava piece peeling; B, described French fries are precooked 20 minutes at 65 DEG C-75 DEG C; C, the described French fries after precooking are positioned in the water of 10 DEG C to cooling 30 minutes, do not stop to stir; D, that cooled described French fries are put into steamer boiling 35-40 minute is well-done to described French fries; E, well-done described French fries are smashed to pieces, be then placed on sterilizing-drying 8-12 minute in ohm drying box, in sterilizing-drying, do not stop to stir described French fries; F, on superclean bench, the described French fries after step e sterilizing-drying are ground into potato powder; G, the described potato powder in step f is crossed to 80 order steel sieve series obtain cassava whole-powder, then pack for subsequent use.
Preferably, in described step a, the length of described French fries is that 10cm, thickness are 0.5cm.
Preferably, in described step b, the temperature of precooking of described French fries is 70 DEG C.
Preferably, in described step e, the sterilizing-drying time of described French fries is 10 minutes.
Preferably, the graininess that described cassava whole-powder is 0.15mm-0.25mm.
In order to realize above-mentioned another object, the invention provides a kind of instant type cassava whole-powder of being made by said method.
Compared with prior art, because the preparation method of a kind of instant type cassava whole-powder of the present invention adopts chip machine, cassava piece is cut into French fries, therefore can fast potato piece be cut into French fries of uniform size, described French fries are heated evenly while precooking, thereby effectively reduced breaking of cell, and then the blue value of iodine is low; In preparation method due to instant type cassava whole-powder of the present invention, be first French fries to be boiled and make cassava whole-powder again again, thereby avoided raw tapioca starch to have microbial contamination, and then cassava whole-powder edible safety and the long shelf-life made; Moreover the present invention adopts ohm drying box to carry out sterilizing-drying to French fries, thereby has shortened widely drying time, and then further avoid the long French fries cell rupture that causes drying time, effectively controlled the blue value of iodine of cassava whole-powder.
Detailed description of the invention
Now in conjunction with specific embodiments the preparation method of a kind of instant type cassava whole-powder of the present invention is further described, specific as follows:
Embodiment mono-, the preparation method of a kind of instant type cassava whole-powder of the present invention, comprises the following steps: a, be the French fries that 8cm, thickness are 0.6cm by being cut into length with chip machine after cassava piece peeling; B, described French fries are precooked 20 minutes at 65 DEG C; C, the described French fries after precooking are positioned in the water of 10 DEG C to cooling 30 minutes, do not stop to stir; D, that cooled described French fries are put into steamer boiling 40 minutes is well-done to described French fries; E, well-done described French fries are smashed to pieces, be then placed in ohm drying box sterilizing-drying 10 minutes, in sterilizing-drying, do not stop to stir described French fries; F, on superclean bench, the described French fries after step e sterilizing-drying are ground into potato powder; G, the described potato powder in step f is crossed to 80 order steel sieve series obtain cassava whole-powder, then pack for subsequent use.Particularly, after sieving, the graininess that described cassava whole-powder is 0.15mm-0.25mm.
Embodiment bis-, the preparation method of a kind of instant type cassava whole-powder of the present invention, comprises the following steps: a, be the French fries that 10cm, thickness are 0.5cm by being cut into length with chip machine after cassava piece peeling; B, described French fries are precooked 20 minutes at 70 DEG C; C, the described French fries after precooking are positioned in the water of 10 DEG C to cooling 30 minutes, do not stop to stir; D, that cooled described French fries are put into steamer boiling 38 minutes is well-done to described French fries; E, well-done described French fries are smashed to pieces, be then placed in ohm drying box sterilizing-drying 10 minutes, in sterilizing-drying, do not stop to stir described French fries; F, on superclean bench, the described French fries after step e sterilizing-drying are ground into potato powder; G, the described potato powder in step f is crossed to 80 order steel sieve series obtain cassava whole-powder, then pack for subsequent use.
Embodiment tri-, the preparation method of a kind of instant type cassava whole-powder of the present invention, comprises the following steps: a, be the French fries that 9cm, thickness are 0.4cm by being cut into length with chip machine after cassava piece peeling; B, described French fries are precooked 20 minutes at 75 DEG C; C, the described French fries after precooking are positioned in the water of 10 DEG C to cooling 30 minutes, do not stop to stir; D, that cooled described French fries are put into steamer boiling 35 minutes is well-done to described French fries; E, well-done described French fries are smashed to pieces, be then placed in ohm drying box sterilizing-drying 12 minutes, in sterilizing-drying, do not stop to stir described French fries; F, on superclean bench, the described French fries after step e sterilizing-drying are ground into potato powder; G, the described potato powder in step f is crossed to 80 order steel sieve series obtain cassava whole-powder, then pack for subsequent use.
Embodiment tetra-, the preparation method of a kind of instant type cassava whole-powder of the present invention, comprises the following steps: a, be the French fries that 10cm, thickness are 0.6cm by being cut into length with chip machine after cassava piece peeling; B, described French fries are precooked 20 minutes at 68 DEG C; C, the described French fries after precooking are positioned in the water of 10 DEG C to cooling 30 minutes, do not stop to stir; D, that cooled described French fries are put into steamer boiling 40 minutes is well-done to described French fries; E, well-done described French fries are smashed to pieces, be then placed in ohm drying box sterilizing-drying 8 minutes, in sterilizing-drying, do not stop to stir described French fries; F, on superclean bench, the described French fries after step e sterilizing-drying are ground into potato powder; G, the described potato powder in step f is crossed to 80 order steel sieve series obtain cassava whole-powder, then pack for subsequent use.
Use the absorbance of the cassava whole-powder that cassava whole-powder that the preparation method of the present invention a kind of instant type cassava whole-powder makes and existing preparation method make as shown in Table 1:
Table one
Use the iodine indigo plant value of the cassava whole-powder that cassava whole-powder that the preparation method of the present invention a kind of instant type cassava whole-powder makes and existing preparation method make as shown in Table 2:
Table two
As from the foregoing, the preparation method of a kind of instant type cassava whole-powder of the present invention adopts chip machine that cassava piece is cut into French fries, therefore can fast potato piece be cut into French fries of uniform size, and described French fries are heated evenly while precooking, thereby effectively reduced breaking of cell, and then the blue value of iodine is low; In preparation method due to instant type cassava whole-powder of the present invention, be first French fries to be boiled and make cassava whole-powder again again, thereby avoided raw tapioca starch to have microbial contamination, and then cassava whole-powder edible safety and the long shelf-life made; Moreover the present invention adopts ohm drying box to carry out sterilizing-drying to French fries, thereby has shortened widely drying time, and then further avoid the long French fries cell rupture that causes drying time, effectively controlled the blue value of iodine of cassava whole-powder.The present invention discloses a kind of instant type cassava whole-powder, described a kind of instant type cassava whole-powder is made up of above-mentioned preparation method, therefore has that the blue value of iodine is low, an advantage such as edible safety and long shelf-life.
Above disclosed is only the preferred embodiments of the present invention, certainly can not limit with this interest field of the present invention, and the equivalent variations of therefore doing according to the present patent application the scope of the claims, still belongs to the scope that the present invention is contained.
Claims (6)
1. a preparation method for instant type cassava whole-powder, is characterized in that, comprises the following steps:
A, be the French fries that 8cm-10cm, thickness are 0.4cm-0.6cm by being cut into length with chip machine after cassava piece peeling;
B, described French fries are precooked 20 minutes at 65 DEG C-75 DEG C;
C, the described French fries after precooking are positioned in the water of 10 DEG C to cooling 30 minutes, do not stop to stir;
D, that cooled described French fries are put into steamer boiling 35-40 minute is well-done to described French fries;
E, well-done described French fries are smashed to pieces, be then placed on sterilizing-drying 8-12 minute in ohm drying box, in sterilizing-drying, do not stop to stir described French fries;
F, on superclean bench, the described French fries after step e sterilizing-drying are ground into potato powder;
G, the described potato powder in step f is crossed to 80 order steel sieve series obtain cassava whole-powder, then pack for subsequent use.
2. the preparation method of a kind of instant type cassava whole-powder as claimed in claim 1, is characterized in that, in described step a, the length of described French fries is that 10cm, thickness are 0.5cm.
3. the preparation method of a kind of instant type cassava whole-powder as claimed in claim 2, is characterized in that, in described step b, the temperature of precooking of described French fries is 70 DEG C.
4. the preparation method of a kind of instant type cassava whole-powder as claimed in claim 3, is characterized in that, in described step e, the sterilizing-drying time of described French fries is 10 minutes.
5. the preparation method of a kind of instant type cassava whole-powder as claimed in claim 4, is characterized in that, the graininess that described cassava whole-powder is 0.15mm-0.25mm.
6. an instant type cassava whole-powder, is characterized in that, is made up of method described in the claims 1-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410430494.7A CN104146226B (en) | 2014-08-28 | 2014-08-28 | A kind of instant type cassava whole-powder and preparation method thereof |
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| CN201410430494.7A CN104146226B (en) | 2014-08-28 | 2014-08-28 | A kind of instant type cassava whole-powder and preparation method thereof |
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| CN104146226A true CN104146226A (en) | 2014-11-19 |
| CN104146226B CN104146226B (en) | 2016-05-18 |
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Cited By (6)
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| CN105053898A (en) * | 2015-07-06 | 2015-11-18 | 中国热带农业科学院热带作物品种资源研究所 | Making method of cassava whole flour chips |
| CN106852474A (en) * | 2016-12-09 | 2017-06-16 | 广西大学 | A kind of light simplified production method of the full powder of instant type bitter cassava |
| CN108132250A (en) * | 2017-10-30 | 2018-06-08 | 甘肃达利食品有限公司 | A kind of detection method of potato full-powder blue value |
| CN109315460A (en) * | 2018-10-17 | 2019-02-12 | 广西轻工业科学技术研究院 | A kind of cassava smears tea layer cake and preparation method thereof |
| CN110432461A (en) * | 2019-08-27 | 2019-11-12 | 海南儋州金辉薯业有限公司 | A kind of preparation method of edible cassava bean sheet jelly vermicelli |
| CN117281239A (en) * | 2023-11-03 | 2023-12-26 | 中国热带农业科学院热带作物品种资源研究所 | Processing method for preparing cassava particles through double cutting and gradient drying |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053898A (en) * | 2015-07-06 | 2015-11-18 | 中国热带农业科学院热带作物品种资源研究所 | Making method of cassava whole flour chips |
| CN106852474A (en) * | 2016-12-09 | 2017-06-16 | 广西大学 | A kind of light simplified production method of the full powder of instant type bitter cassava |
| CN108132250A (en) * | 2017-10-30 | 2018-06-08 | 甘肃达利食品有限公司 | A kind of detection method of potato full-powder blue value |
| CN109315460A (en) * | 2018-10-17 | 2019-02-12 | 广西轻工业科学技术研究院 | A kind of cassava smears tea layer cake and preparation method thereof |
| CN110432461A (en) * | 2019-08-27 | 2019-11-12 | 海南儋州金辉薯业有限公司 | A kind of preparation method of edible cassava bean sheet jelly vermicelli |
| CN117281239A (en) * | 2023-11-03 | 2023-12-26 | 中国热带农业科学院热带作物品种资源研究所 | Processing method for preparing cassava particles through double cutting and gradient drying |
| CN117281239B (en) * | 2023-11-03 | 2024-04-16 | 中国热带农业科学院热带作物品种资源研究所 | Processing method for preparing cassava particles through double cutting and gradient drying |
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| CN104146226B (en) | 2016-05-18 |
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